Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, sardine sambal (singaporean dish with an indian twist). It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
Sardine Sambal (Singaporean dish with an Indian twist) is one of the most popular of recent trending meals in the world. It’s appreciated by millions daily. It’s easy, it is fast, it tastes delicious. Sardine Sambal (Singaporean dish with an Indian twist) is something which I’ve loved my whole life. They are fine and they look fantastic.
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To begin with this recipe, we must prepare a few ingredients. You can cook sardine sambal (singaporean dish with an indian twist) using 17 ingredients and 13 steps. Here is how you can achieve that.
The ingredients needed to make Sardine Sambal (Singaporean dish with an Indian twist):
- Make ready chili paste
- Make ready 6 dried red chili
- Get 3 onion
- Get 3 clove garlic
- Take 1/4 slice ginger
- Prepare 3 candle nut
- Make ready 1 lemon grass (serai) only use the bottom half
- Make ready Sautê
- Get 1 dash black mustard seeds
- Get 1 small onion ( chop them up)
- Prepare 1/2 tsp tumeric powder
- Get 2 tomato
- Make ready 4 tbsp oil
- Get 1 dried red chili ( cut them up)
- Take main ingredients
- Make ready 1 can sardine in tomato sauce
- Prepare 2 small potatoes
A restaurant located in Sydney specialising in all your favourite Malaysian & Singaporean food and more. Prawns, squid or fish and eggplant tossed in our chef's unique sambal paste and curry leaves. This is a list of Singaporean dishes. Singaporean cuisine includes both unique dishes and others that, while sharing names with dishes in other cuisines, have evolved to mean something distinctly different in Singapore.
Steps to make Sardine Sambal (Singaporean dish with an Indian twist):
- blend all the ingredients for the chili paste .. make a fine paste
- set the chili paste aside
- heat a shallow pan or wok on the stove top
- add oil
- once the oil is heated, Add black mustard seeds, once it's starts popping add the cut up dried chilli, sliced small onion and Sautê
- once the onions turn a golden brown color add the tomatoes and Sautê
- add the turmeric powder and Sautê
- add the chilli paste n Sautê Sautê Sautê! the chilli paste has to cook well .. constantly stir …
- once the oil has separated from your mixture in the wok, Add the can of sardines and the tomato sause in it
- add potatoes ( optional
- stir and let it cook
- remove from heat after 7 mins
- serve with rice or bread
Sambal can either be eaten raw after being mashed with Mortar and Pestle (Ulekan) or usually fried afterwards (especially if you add the paste). In Indonesia there are varieties of sambal ranging from Sambal Hijau (green chilies sambal), Sambal Terasi, Sambal Mangga (Mango Sambal). Sambal Bajak Recipe (Javanese Sambal) » Indonesia Eats. Sambal Bajak is also known as Sambal Badjak among the Dutch and one of sambals that I miss from home. If anybody ever asked me what my favourite sambal was, I would have a hard time to decide.
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